Brown-Butter Crab Roll
['1/2 cup (1 stick) unsalted butter, softened, divided', '4 hot dog buns, preferably split top', '1 teaspoon Old Bay seasoning', '1 pound good-quality fresh crabmeat, picked over', '1 tablespoon Worcestershire sauce', '2 tablespoons fresh lemon juice', '1/4 teaspoon kosher salt', '1 tablespoon sliced chives', 'Lemon wedges (for serving)']
Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.
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